Black Sesame Walnut Granola

The original name of this granola is called Killer granola. This made me think... No, I don't think I am a killer? I have never named a dog, or a kid, Killer. I am full of power, love and up to my ears in... diapers? So, instead of Killer granola I would call this, "Put on your Ninja suit and get ready to deal with two toddlers and lots of  potty talk, granola." Whatever you want to call your bad self,  this will power you through it all. Enjoy before a morning bike ride, or in the afternoon by the  handful, just cuz. Killer-sweet and awesome just held hands for this granola. Serious...pinky swear. 

Ingredients are ready for the kill. 

 The walnuts are toasted and coated with salt and butter. 

 Brown sugar is added to give the granola some sweetness.

 Ready to mix together.

Baked until golden brown. Enjoy over yogurt, mixed with some fruit or just by the handful. Serious business. 

Killer Granola
From Tracy of the wonderful Shutterbean.com

Makes about 3 cups

Ingredients

2 tablespoons unsalted butter
a pinch of salt
1 cup chopped walnuts
2 teaspoons honey
1/4 cup packed brown sugar
1/4 teaspoon vanilla extract
1 and 1/4 cups old fashion rolled oats
1/2 cup unsweetened coconut flakes
1/2 cup sunflower seeds
1/4 cup black sesame seeds

Preheat the oven to 350F. Line a baking sheet with parchment paper.

In a small  saucepan, melt the butter and salt over a low heat until melted. Add the chopped walnuts and then increase the heat to medium and cook for about 5 minutes, until lightly toasted. Add the honey and brown sugar to the pan and then reduce the heat to low, and stir until melted and combined. Remove the goodness from the heat and stir in the vanilla extract.

In a large bowl, combine the oats, coconut, sunflower seeds and sesame seeds. Add the walnut sugar mixture and toss until the oats and seeds are evenly coated.

Spread the granola onto the prepared baking sheet. Bake for about 15 minutes. Remove from the oven and stir the granola to redistribute. Bake for another 7 to 10 minutes, or until golden brown.

Let cool on the baking sheet. Store in an airtight container or jar. Enjoy!